Modern Restaurant Management
FEBRUARY 14, 2022
It may sound like just an excuse to eat out, but experiencing the food and ambience of your competitors is essential to writing a persuasive restaurant business plan. Think about it: you can’t possibly know what your restaurant is up against unless you do your research. Research, in this case, involves visiting, eating at, and making copious notes about the other restaurants in your area.
7 Shifts
FEBRUARY 15, 2022
We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. About a year and more than a dozen episodes later, we had the privilege to interview a wide range of folks with advice on everything from hiring staff , to creating content, to providing benefits, and increasing profits.
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EATER
FEBRUARY 16, 2022
Netflix. A good celebrity raw chef is hard to find in this upcoming docu-series from Netflix In the early 2000s, Sarma Melngailis had everything. She was the hot blonde chef of celebrity-packed restaurant Pure Food & Wine, the face of the kind of dietary movement — vegan food with nothing cooked above 120 degrees Fahrenheit — that was quickly gaining ground in New York City.
The Restaurant Times
FEBRUARY 14, 2022
An evolving customer base makes the restaurant industry a dynamic space. Newer trends and styles come and go faster than traditional restaurants, and their cooks can keep up for rush hours. This is why running a successful restaurant business needs more than good food. Good and personalized packaging , excellent customer service , and good ambience are some prerequisites.
Speaker: Amanda Adams, Fractional CFO, CPA
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.
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Modern Restaurant Management
FEBRUARY 15, 2022
Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. Nowhere is this more clear than in restaurants; many wonder if parts of the workforce left the industry for good and how they will fill that gap. With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 15, 2022
Despite economic pressures, Oaxaca remains a stronghold of Mexico’s wondrous criollo, or native, corn varieties As a child growing up in Oaxaca’s Valles Centrales, Carina Santiago had to finish stripping the day’s corn from its cob before she could go out and play. Red, blue, yellow, and white varieties of native corn formed the basis of her family’s cuisine, and prepping it was an everyday chore: shucking the dusty husks from a heap of cobs, carving the kernels off their ears, gathering them to
The Restaurant Times
FEBRUARY 14, 2022
There are multiple facets to making a restaurant visitor keep coming back to your establishment. But all of it takes the back seat when it comes to food quality. Based on a survey, out of all the factors that impact the experience of a customer at a restaurant, the quality of food was ranked as the most important. 58% of restaurant visitors consider food quality more important to them than price, service, and menu variety.
Modern Restaurant Management
FEBRUARY 16, 2022
The past few years have been critical for restaurants as owners and operators have had to quickly adapt and modernize alongside the changing climate and consumer demands. It has been a roller coaster for restaurant management as challenges like staffing shortages and mask mandates have made it difficult to keep business alive and thriving. While there’s no crystal clear direction for the industry in 2022, there are restaurant design trends that could help shape the food and beverage scene
7 Shifts
FEBRUARY 14, 2022
Predictive Scheduling has become a hot topic in the restaurant industry. As a growing number of municipalities propose and approve legislative changes around scheduling practices, many restaurateurs are wondering: how will predictive scheduling impact my business? This guide is designed to help you stay in front of Predictive Scheduling changes and make sure your restaurant is fully compliant.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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EATER
FEBRUARY 16, 2022
Inside Casa Vega, Sherman Oaks, CA | Wonho Frank Lee. America’s Classics Awards honor older, “timeless” restaurants — and kick off the James Beard Awards season It’s officially James Beard Award season: Today, the Foundation announced the first winners of 2022. As in years past, six long-tenured restaurants have been named “America’s Classics.” Per the Foundation, the award “is given to locally owned restaurants that have timeless appeal and are beloved regionally for quality food that reflects
PhocusWire
FEBRUARY 18, 2022
The new CEO will need to consider whether the current strategy is one to continue with or if the wider seismic changes that many are predicting (Web 3, for example) coming down the pipe are worth facing head-on.
Modern Restaurant Management
FEBRUARY 14, 2022
Many business owners believe that emailing is an obsolete form of marketing. But that couldn’t be further from the truth. Even for a unique niche like restaurants, the power of email marketing can boost brand awareness and ROI. Paired with features like a striking restaurant logo and using a color palette so your brand is easily recognized, emails can help you get the customers you’re after.
7 Shifts
FEBRUARY 16, 2022
No matter the size of your business, you likely spend a large part of your day as a manager dealing with one (or many) employee's time off requests. Everyone gets sick, has family obligations, and - frankly - can benefit from time away from the job. In fact, Harvard Business Review found that to be truly engaged at work, our brains need to take a break from the everyday grind in order to gain fresh perspective and energy.
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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
EATER
FEBRUARY 15, 2022
Justin Sullivan/Getty Images. The USDA’s avocado import suspension could mean financial ruin for farmers in Michoacán On Sunday, as millions of Americans scooped globs of guacamole onto tortilla chips while watching the Rams best the Bengals in Super Bowl LVI, the United States Department of Agriculture announced a sudden halt to the importation of avocados from Mexico after it said one of the agency’s agricultural health inspectors in the state of Michoacán received an anonymous threat of viole
The Restaurant Times
FEBRUARY 18, 2022
As the US restaurant industry grows, rush hours are expected to get busier. To thrive in the restaurant business in the USA, you need to hire cooks and create a talented culinary team that can create exceptional cuisines. A night chef is one of the core members of the team. . Since the rush hours are usually at night time (during dinner time), restaurants in the USA need night chefs to manage the rush hours.
Modern Restaurant Management
FEBRUARY 16, 2022
You can't scroll news sites without seeing more articles about inflation, but was does it mean for restaurants? Modern Restaurant Management (MRM) magazine quizzed expert Kathryn Petralia, co-founder of Kabbage, an American Express Company, for her analysis on what restaurants owners need to understand about inflation. Just how does inflation affect restaurants?
EHL Insights
FEBRUARY 17, 2022
EHL Hospitality Business School entitled their research day “Navigating the Covid Storm”, where the future of the hospitality industry was discussed by EHL faculty members. The afternoon’s insights reflect the diversity of subjects investigated by EHL researchers and the challenges and opportunities that lie ahead for the hospitality industry. “Welcome back to the new abnormal, how may I help you?”.
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
EATER
FEBRUARY 15, 2022
Tlayudas cooking over a wood fire. Snack your way through memelas and tacos and tamales and tortas and tlayudas and paletas and jugos During the five years I lived in Oaxaca, in the last building on a dead-end cobblestone street, I marked time by the paleta man. I would wake up early in the morning and work until I heard that tripartite, baritone call from the calle below: “Pa-le-tas Pop-ey-e!
PhocusWire
FEBRUARY 16, 2022
In its Q4 and full-year 2021 financial report, Tripadvisor says it has filed a confidential S-1 with the U.S. Securities and Exchange Commission related to a possible initial public offering of Viator.
Modern Restaurant Management
FEBRUARY 17, 2022
Winter can be a tough season for restaurant and bar owners. The colder months bring a fresh set of challenges to the restaurant and bar scene. Here are a few ideas for restaurant and bar owners to consider in an effort to continue to serve up good eats and top-tier service during the winter season. Keep Customers Informed on Social Media. It is key for restaurant and bars to use social media to communicate with their customers.
EHL Insights
FEBRUARY 14, 2022
Ever-changing market factors, including external economic forces, shifting demand patterns and changing competitive pressures, can all influence a property's success and constantly require hotel property owners to re-evaluate their asset's position to improve its image, profitability and value.
Speaker: Igli Laci, Strategic Finance Leader
In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a
EATER
FEBRUARY 14, 2022
Muklis Rahman /Shutterstock. Once a regional favorite, and then the it-flavor if the 2000s, red velvet has found its way into food it has no business tainting Between college semesters, I spent a summer working at a historic Italian bakery in Manhattan. We excelled in cannoli, ricotta cheesecake, and pignoli, and offered a selection of sponge cakes that had gone largely unchanged over the decades.
PhocusWire
FEBRUARY 14, 2022
Created by a mother who experienced frustration when traveling with her baby, Lightly provides essential products such as diapers, crib sheets and swaddle blankets for hotels and other travel companies.
Modern Restaurant Management
FEBRUARY 15, 2022
Certainly one thing on everyone’s mind today is price. Inflation, scarcity in the supply chain, and labor constraints have tacked on dollars. It is when these costs sneak in that margins go down. You may think that costs can be passed down to the final consumer, but in reality that is easier said than done. So operators need to think strategically on other areas of savings to recover shrinking margins.
EHL Insights
FEBRUARY 14, 2022
Do you aspire to practice in the hospitality industry and yearn to take a management job in a restaurant? If, yes you are probably asking yourself questions such as, ''What skills do I need to become a restaurant manager and how do I acquire them?''.
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Dive into the transformative potential of business automation within the hospitality sector. This comprehensive overview showcases how innovative technologies can streamline operations, reduce costs, and elevate guest satisfaction. Discover the advantages of integrating systems like automated check-ins, CRM, and energy management to not only save on expenses but also to provide a seamless and personalized guest experience.
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